Roasted Butternut Squash with Sweet Spices & Chiles

December 21, 2012

Roasted Butternut Squash with Sweet Spices & Chiles

I love butternut squash. Unfortunately, before I became vegan, I only ate it a couple of times a year. Now I love finding new ways to enjoy this fabulous fruit. Yes, I said fruit. Butternut squash is technically a fruit because it contains seeds like melons, and cucumbers. It is low in fat and delivers a nice dose of dietary fiber, making it an exceptionally heart-friendly choice. It also provides significant amounts of potassium, essential for bone health, and vitamin B6 to boost your immune systems. As if this weren't enough, butternut squash has anti-inflammatory effects because of its high antioxidant content, which could help reduce the risk of inflammation-related disorders such as arthritis and asthma. This recipe is a little exotic and fun, and definitely gets people's attention. Hope you enjoy this butternut squash recipe as much as I did.

Roasted Butternut Squash with Sweet Spices & Chillies
 
Vegan butternut squash with sweet spices and chili
Author:
Recipe type: Appetiser
Serves: 4-6
Ingredients
  • Salt & pepper
  • 3 Tbsp olive oil
  • 1 medium butternut squash (about 2 lbs)
  • 2 tbsp cardamom pods
  • 1 tsp ground allspice
  • ¼ cup soy yogurt
  • 1¼ tbsp tahini
  • 1 tbsp lime juice
  • 1 green or red chile, thinly sliced
  • ⅔ cup picked cilantro leaves
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthways, scoop out the seeds and discard. Cut each half, top to bottom, into ⅜" slices and lay them on out on a large baking sheet lined with parchment paper. I like to take the skin off but you can serve with the skin on.
  3. Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl, add the allspice and the olive oil and stir well. Brush this mixture over the butternut slices. Sprinkle with a pinch of salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife. Remove from the oven.
  4. Meanwhile, whisk together the yogurt, tahini, lime juice, 1 tbsp of water and a pinch of salt and pepper. The sauce should be thick but runny enough to pour. Add more water if necessary.
  5. To serve, arrange the butternut slices on a serving platter and drizzle with the yogurt sauce. Scatter the chile slices over the top. Garnish with the cilantro.
  6. Optional - you can also garnish with very thin peeled slices of lime.

 


1 thought on “Roasted Butternut Squash with Sweet Spices & Chiles

  1. Nouvelle VEGAN, je suis ravie de trouver ce site.

    Vos recettes sont fabuleuses et j’ai hâte de les préparer (et encore plus de les déguster). Je les ferai connaître à ma famille et à mes amis “carnivores” et je suis certaine de leur faire plaisir.

    Merci et continuez encore longtemps à nous régaler.

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